7 or 8 large and beautiful cabbage leaves
1 kg (approximately) of beef fillet
100 g of mushrooms
thyme
1 medium onion, finely chopped
1/4 cup of butter or margarine
salt and pepper to taste
100 g of pancetta or bacon cut into thin slices (or instead use ham)
1/2 cup of butter or margarine
7 or 8 large and beautiful cabbage leaves
1 kg (approximately) of beef fillet
100 g of mushrooms
thyme
1 medium onion, finely chopped
1/4 cup of butter or margarine
salt and pepper to taste
100 g of pancetta or bacon cut into thin slices (or instead use ham)
1/2 cup of butter or margarine
Blanch the cabbage leaves in boiling salted water for 15 minutes
Remove from the water and let cool
Once cooled, place the leaves on a plate, slightly overlapping each other
Saute the mushrooms with the onion in butter and place this mixture over the prepared cabbage leaves
Now, place the clean and lightly seasoned beef over the cabbage leaves
Roll the beef in the cabbage leaves, loosely tie with kitchen string, and place in a greased baking dish
Cover the rolled beef with slices of pancetta or bacon and add 1/2 cup of butter
Bake in a moderate oven, basting frequently for about 1 hour
Serve four to six.
